Preparation method

Preheat the oven to 240C/475F/Gas Mark 8

Place the beef in a shallow dish and cover with the sliced garlic, two tablespoons rapeseed oil and a pinch of salt and freshly ground pepper. Leave to marinade in the fridge while you prepare the leek and mustard relish.

In a frying pan, gently fry the leeks in 2 tablespoons of rapeseed oil, until they are tender.

Remove the leeks from the heat and when they are cooled, add a tablespoon of white wine vinegar and a teaspoon of whole grain mustard. Season with salt and freshly ground pepper.

Crush the black peppercorns in a pestle and mortar and add the remaining rapeseed oil. Coat the beef with the peppercorn mixture

Pour the rapeseed oil from the marinade into a heated frying pan and brown the meat on both sides.

Transfer to the oven and cook for a further 7-8 minutes.

Rest the meat for at least 5 minutes and serve with a crisp green salad, some potatoes and a dollop of leek relish.